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Tomato stuff chesse bhajiya Recipe

Recipe By Kala Ramoliya

Tomato Bhajiya is a one of a kind Surati specialty, tomatoes topped with bright green chutney, coated with spicy chickpea flour and deep fried to perfection.

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24minstotal
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Tomato stuff chesse bhajiya
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Ingredients for Tomato stuff chesse bhajiya Recipe

  • 0.17 A Bunch brunch coriender
  • 0.17 A Bunch brunch mint
  • 0.17 inches Ginger
  • As Required Solt
  • 0.67 Tbsp Lemon juice
  • 0.33 Tbsp Cumin
  • 0.67 tbsp Hot oil
  • 2 g 6 medium Frying G
  • As Required Tomatoes
  • 0.33 Cups Flour
  • 0.33 Tbsp Black paper
  • 0.33 Tbsp Haldi
  • 1 Pieces chilli
  • 3 Pieces Garlic
  • As Required Oil
  • 0.33 Tsp Peanuts

Directions: Tomato Stuff Chesse Bhajiya Recipe

  • STEP 1.Make green chatny Blend all ingredients listed under "Green Chutney" ingredients to either smooth or grainy consistency based on your preference. Use least amount of water if needed since the consistency should be thick, not runny as we will be topping tomato slice with this chutney before coating them with chickpea flour batter. Keep it refrigerated until ready to make pakora.
  • STEP 2.Make Chickpea Batter
  • STEP 3.Mix all ingredients listed under "Chickpea Batter" ingredients except hot oil and baking soda. The consistency of this batter should be like runny pancake batter. Mix in baking soda and hot oil right before you are ready to fry the pakora.
  • STEP 4.Heat oil in the deep wide pan for deep frying. Please be very careful while you fry pakoras.
  • STEP 5.Slice all tomatoes ¼ inch thick.
  • STEP 6.Once oil is hot, sprinkle some chaat masala on a slice of tomato. Spread thin layer of chutney on chaat masala layer. Deep it in the chickpea flour batter carefully so that chutney still stays on while the slice is fully coated with the batter.
  • STEP 7.Hold it on a flat spoon or any flat spatula, quickly sprinkle some ground black pepper and ground coriander seeds.
  • STEP 8.Place it carefully in hot oil and deep fry them on heat set between medium and high. Take your time to fry both sides until golden brown/yellow. Make sure the oil is hot before you start frying. If it is not, the pakoras will be undercooked and super oily.
  • STEP 9.Once fried, place them on paper towels to help get rid of extra oil. Repeat assembling and frying all tomato slices.
  • STEP 10.Once done, sprinkle a little more chaat masala on fried pakora and serve them immediately with the side of green chutney.
Nutrition
value
119
calories per serving
11 g Fat1 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    1g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    3mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Kala Ramoliya